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Preserve

Pemmican

A preserved meat mixture of pemmican, bacon fat, powdered pea soup, ship biscuits, condensed milk, served with tea and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Biscuit and tea work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 107 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Pemmican

Ingredients

Directions

Prepare

  1. Combine ½ pound of pemmican with 6 ounces of fat bacon.

  2. Add 2 ounces of powdered pea soup and mix well.

  3. Crumble 12 ounces of dry ship biscuits into the mixture.

  4. Stir in 3 ounces of condensed milk.

Serve

  1. Serve with 1 quart of tea and 1 pint of water.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Biscuit + teatop 14% of all pairs
    Smell alikemoderate
    Cooked together107 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Biscuit + condensed milktop 17% of all pairs
    Smell alikemoderate
    Cooked together63 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Condensed milk + teatop 35% of all pairs
    Smell alikelow
    Cooked together20 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pemmican
Provides concentrated fat and protein as the base of the mixture.
Dry ship biscuits
Add bulk and body, soaking up fat to give the mixture a firm texture.
Powdered pea soup
Adds starch and protein, thickening the mixture and giving it substance.
Condensed milk
Adds sweetness and moisture, helping bind the dry ingredients together.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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